Moist lemon bar cookies with a delicate lemon flavor and crispy crust begin with a cake mix so they are fast and easy to make.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 1 (18.25 ounces) lemon cake mix (with pudding), divided use
- 4 eggs, divided use
- 2 Tablespoons vegetable oil
- 1 cup buttermilk
- 1/2 cup butter or margarine, melted
- 3/4 cup sugar
- 1 teaspoon vanilla
Preparation:
Preheat oven to 350 degrees F. Reserve 1 cup dry cake mix and set aside.
In large bowl, combine remaining cake mix, 1 egg and oil. Blend well. Press batter into bottom of greased 9 x 13-inch baking pan.
In medium bowl, beat remaining eggs, buttermilk, butter, sugar, and vanilla until well blended. Slowly add reserved cake mix, and beat on medium speed until mixture is smooth (about 2 minutes).
Pour over batter in cake pan, and bake for 35 to 40 minutes, until lightly browned on top. Cool and cut into bars.
Yield: 24 to 36 bar cookies, depending on cut size
Recipe Source: Quick Fixes with Mixes by Lia Roessner Wilson (Cookbook Resources)
Reprinted with permission.
In large bowl, combine remaining cake mix, 1 egg and oil. Blend well. Press batter into bottom of greased 9 x 13-inch baking pan.
In medium bowl, beat remaining eggs, buttermilk, butter, sugar, and vanilla until well blended. Slowly add reserved cake mix, and beat on medium speed until mixture is smooth (about 2 minutes).
Pour over batter in cake pan, and bake for 35 to 40 minutes, until lightly browned on top. Cool and cut into bars.
Yield: 24 to 36 bar cookies, depending on cut size
Recipe Source: Quick Fixes with Mixes by Lia Roessner Wilson (Cookbook Resources)
Reprinted with permission.
